Life's Short...Eat Cookies

The Perfect Storm

2011-06-20T09:04:00.006-04:00

Our first season of sponsoring a Little League Team has come to a close and we couldn't be happier for our Team STORM. Not only did they conduct themselves with excellent sportsmanship and poise under pressure at every game, but they capped off the 2011 season with the playoff VICTORY! As evidenced by the pictures below, these ladies played their hearts out. I couldn't be prouder to have my name on the backs of those jerseys! Congratulations, girls.....

Photos by Tom Ciriello

Father Figures

2011-06-19T14:47:00.060-04:00

Growing up without a father in my life, I was not immune to feeling sorry for myself when Father's Day rolled around and I felt as if I was missing out on something.

As I've gotten older and reflected on my past and the people in it, I'm grateful for the realization that I've had amazing father figures at many stages of my life.

Photo by Peter Quinn

My mother raised my brother and me (by herself), to love each other unconditionally, to protect each other fiercely and to work tirelessly for what we felt was important. She led by example when she instilled in us a strong work ethic and the belief that we were capable of anything we set our minds to. She was both mother and father to us, and I realize now that I didn't miss a thing.

My brother was my confidante, my biggest supporter and my best friend growing up and he never once made me feel like a nuisance - even though being his little sister, I'm sure I was more often than not. He taught me to stand up for myself, he gave me confidence and he made me feel loved and accepted throughout my childhood and well into adulthood. He's been with me through every important milestone in my life - he's helped me pick up the pieces after my failures, he walked me down the aisle at my wedding and he was prouder than anyone when I succeeded. He was and still is one of the most important people in my life.

In my early 30's, I had the good fortune to meet a wonderful man who became my husband and the father of my daughter. As I observe his relationship with her, I witness every day just what its like to have a great father. Someone who not only makes you feel safe and secure, but who puts band-aids on boo-boos, teaches you how to ride a bike, cuddles you when you're scared and makes you feel like the most important person in the world.

Luckily for me, with my husband also came a wonderful family and my father in law has become my late-in-life father. I am incredibly appreciative of his invaluable advice, his acceptance of my often unconventional decisions, his generosity, his unconditional support and love. He is a stellar father and grandfather and quite frankly, I don't know what we'd do without him.

I've learned that fathers come in many forms and I've been blessed to have more than my share.

Happy Father's Day!

Things I Love About Her...

2011-05-13T14:53:00.001-04:00

She can hang with the band

She's tenacious

She's introspective

She digs nature

She's a free spirit

She loves her mama....

Storm Pride

2011-05-02T15:19:00.003-04:00

I wanted to post today to thank my team, the Warwick STORM, for a most heartwarming gift.

After attending their game on Saturday, the team surprised us and presented Season and I with the items above.

For me, a team jersey, which I can't wait to wear and then proudly display in the bakery at the end of the season.

For my daughter (in case you don't know her, she's the incredibly loud, but enthusiastic little girl cheering in the stands), a pair of poms poms and a STORM cheerleader Barbie. Those girls have no idea how happy they made one little fan!

I was struck the past few games by how supportive these 9 and 10 year old players are of one another, and how respectful they are to their opposing team members. They cheer, clap and praise each other when they score and encourage each other when they don't. There is no pettiness, no drama, no negativity.

What an example they set for us all.

Thanks, girls!

Butterflies and the Open Road

2011-04-26T13:31:00.000-04:00

Just returned from vacation in North Carolina with my husband and daughter. We decided to ditch the long airport lines and delays in favor of a good, old-fashioned road trip.

I lived in Oklahoma as a kid, and some of my fondest memories are the cross country drives we took up East to visit family in my mom's light blue VW bug (we called her Betsy). There were no portable DVD players back then, so my brother and I would amuse ourselves on these long treks by sticking our arms out the window & signaling to the truckers to honk their air horns, singing to songs on the radio, playing the license plate game, making each other laugh or just looking out the window and daydreaming.

Before our trip to NC, I armed myself with a giant bag of distractions for my daughter, hoping the 12 1/2 hour drive wouldn't be too much for her. I can't lie - I was a little nervous.

To my great relief and surprise, the resulting drive was an absolute pleasure. We did crafts, made up our own silly lyrics to the songs on the radio, wrote in our journals, told corny jokes, had car picnics and spent quality time together - reconnecting as a family without the distractions of school, work and everyday tasks.

I loved every minute of it.

Here are some pics and a little video from the trip. Hope you all had a Happy Easter!

Fresh Donuts and Face Painting at the Farmer's Market

Playing lead singer of a rock band

Butterfly Exhibit

The video below was also taken at the butterfly exhibit after a butterfly landed on my daughter's hand.
It just cracks me up because its Season's personality in a nutshell ....

STORM

2011-04-10T12:07:00.006-04:00

With Spring FINALLY in the air here in Warwick, I couldn't think of a better way to spend the first warm day yesterday than with my family, sitting in the bleachers, hot dogs in hand, cheering on the home team. Who needs Yankee Stadium when we have Warwick Little League!

We're so excited this year to be sponsoring our first Little League team. We have officially adopted the Warwick Minors 2 Girls Softball Division- 9/10yrs old - team name STORM. We attended their opening day game yesterday, where they creamed the competition, 13-7! So proud of our girls...

My five year old daughter loves the idea of attending the games and becoming their unofficial mascot.

Double Your Fun.....

2011-03-23T13:41:00.022-04:00

We were invited to dinner at my brother's house this weekend and I was asked to bring a side dish to accompany fried chicken. I'd been baking for the past few days with no time to grocery shop, so needless to say there was no recipe involved, but rather a rooting through the fridge and pantry to see what we had on hand.

The result was a creamy, satisfying potato salad with a sophisticated flavor. Although I prefer it warm, it is spectacular served at room temp or cold from the fridge.

There is also a bonus recipe at the end of this post - not to be missed!

Creamy, Warm Potato Salad

28 oz. bag of Baby Red Potatoes
1/2 shallot, minced finely
1/3 Cup white wine (I used Pinot Grigio)
2 Tbsp. olive oil
2 Tbsp. mayo
1 Tbsp. Dijon mustard
1 Tbsp. whole grain mustard
2 Tbsp. chopped fresh herbs (I used chives, green onions and parsley)
Salt & Pepper

Quarter potatoes with skins on and add to pot of cold water.

Bring to a boil and add plenty of salt - lower heat to medium and let simmer until fork tender. Drain and return to dry, hot pot - cover with a kitchen towel and allow potatoes to dry out for a couple of minutes.

In the meantime, make the creamy vinaigrette.

To a large bowl, add the minced shallot, white wine, olive oil, mayo, both mustards, the chopped herbs and a few grinds each of salt and pepper. Whisk together and taste for seasoning - adjust if necessary.

Add hot potatoes to the bowl and combine with the vinaigrette. Serve warm.

Bonus Recipe

Honey Dijon Vinaigrette

After making this salad, I noticed that my jar of Dijon mustard was almost empty - you know, not quite enough to put back in the fridge, but too much to toss.

So it occurred to me that instead of rinsing it out and tossing it in the recycle bin, I could make a quick, easy and delicious salad dressing for later, with the leftover ingredients sitting in front of me - right in the jar!

I added a tsp or so of the grainy mustard, 1 glug of the white wine, 3 glugs of the olive oil, a tsp of the chopped shallot, a tsp of the chopped herbs, a squeeze of honey and salt & pepper into the Dijon mustard jar. I replaced the top and shook, shook, shook.

What resulted was a salad dressing more delicious, and much less expensive, than any of the store bought varieties resting in the door of my refrigerator!

I Scream, You Scream.....

2011-03-21T10:10:00.033-04:00

Its the first full day of Spring in New York and its snowing.

I live for Spring - I wait patiently all winter long for that first mild morning when I open the front door and I'm greeted with the music of song birds and a warm breeze, the first signs of life sprouting up in tiny green shoots in my garden, the return of the robin red breast hunting for worms in my backyard.

This morning, however, I woke up, raced to the bedroom window and was assaulted by a swirling mass of snow and the sound of a snow plow making its way down my street.

I figured I could handle it in one of two ways. I could scream to the heavens, go back to bed and bury myself under the covers until noon - or I could make ice cream.

Until last year, my ice cream maker, along with the immersion blender, the juicer and the waffle iron, took up valuable cupboard space with the rest of the house gifts given to us over the past few years. You know those gifts - they're incredibly cool in theory, but you never really use them.

Since I started this blog, I've been breaking them out of exile, one by one and discovering the benefits of these gadgets - and the delicious dishes that can result from a little kitchen help. Make no mistake, any of the recipes I've posted can be accomplished without these electrical wonders. However, not only is it easier with their help, but I may never have attempted some of the recipes without them. Case in point, this scrumptious Coconut Chocolate Chip Ice Cream.

As evidenced by our cookie shop menu, my family loves coconut. This recipe was inspired by an ice cream I tasted in Florida years ago from a small, family-owned ice cream shop that no longer exists, but the memory of that first taste of hand-made sweet, creamy coconut ice cream will never be forgotten. I haven't found an ice cream yet that lived up to it until now.

This ice cream is a rich and luscious coconut bomb - made even better with dark, bittersweet chocolate shavings throughout. The bitterness of the chocolate cuts some of the sweetness of the coconut and adds a bit of texture.

If you love coconut as much as I do, try this recipe - you may never go back to store-bought. Since I'm suddenly enjoying my new found relationship with the ice cream maker, there will be more recipes to follow......

Coconut Chocolate Chip Ice Cream

1 Cup Milk
1 (15 oz) Can Cream of Coconut*
1 1/2 Cups Heavy Cream
1 1/2 Cups Sweetened, Flaked Coconut
1/2 cup Dark Chocolate (I used Ghiradelli 72% Bittersweet)
Pinch Salt

Combine milk, cream of coconut, flaked coconut and salt in food processor or blender. Mix thoroughly.

Stir in cream. Pour into container of ice cream maker and freeze according to manufacturer's directions. I let my ice cream maker run for 30 minutes for a perfect consistency.

Transfer ice cream to a large bowl and stir in chocolate.

Transfer ice cream to container and store in freezer. I use a plastic take-out container for this.

Notes:

*Make sure to use Cream of Coconut and not coconut milk. You can find it in the mixers aisle of your supermarket with the brand name Goya or Coco Lopez.

For the chocolate, use what you like - milk or bittersweet, chips or chopped from a bar. My preference for this recipe is a 72% bittersweet bar, chopped up finely.

Don't forget to freeze the inner chamber of your ice cream maker overnight before making ice cream.

Don't forget the little pinch of salt - it sounds unusual, but it really brings out the flavor of the coconut and adds depth to the finished product.

A Valentine For You

2011-02-01T15:45:00.004-05:00

Although the big day is still a couple of weeks away, we'd like to send out this little Valentine to you, our beloved customers:

Raspberries are Red
Violets are Blue
Here's a Sweet Treat
Because We Love You

With every online mail order placed in the month of February, we will be including a FREE bag of our best-selling Raspberry Bars. Happy Valentine's Day and thank you!

Happy New Year!

2011-01-07T14:02:00.020-05:00

So happy to be back with my favorite party recipe to ring in the New Year!

This holiday season in the bakery was our busiest on record, and we baked, packaged and shipped 7 days a week, round-the-clock. It was also, thankfully, our most manageable holiday season to date, due not only to a little more experience & efficiency on our part, but also to a wonderful new addition to our staff. Now that the holiday madness is behind us, we have a little room to breathe, entertain and be creative in the kitchen.

We hosted both a post-Christmas family party and a New Year's Day get-together for friends this year, and despite an extensive menu of appetizers and a large Italian feast, this Warm Artichoke Dip was the stand-out for our guests. My inspiration for the recipe is a ridiculously addictive artichoke dip that my mother-in-law is now famous for in our family - and one that I usually ask her to make every time I host a party.

This is my version and what I like most about it are the leftovers - they re-heat incredibly well (no separation) and they also taste great cold as a sandwich spread.

Straight from the oven, this dip is best served warm with tortilla chips or crackers.

Warm Artichoke Dip
(adapted from PW Cooks)

Two 14-ounce cans artichoke hearts, drained (I use the store brand packed in water)
One 8-ounce block of cream cheese (I use Philadelphia Brand)
One cup mayonnaise (I use Hellmann's Brand)
One cup grated parmesan cheese (I used shaved parmesan and it resulted in a gooier dip)
Two whole scallions, chopped (white and green parts)
Salt & Freshly Ground Pepper

In a food processor, pulse together one can of the artichokes (remember to drain them!), the cream cheese, the mayo and green onions until well combined and slightly chunky - 8 pulses should do it.

Transfer mixture to an oven safe baking dish (I use a 9x11x2") and mix in the parmesan cheese. Add salt and pepper to taste.

Chop the remaining can of drained artichoke hearts into bite sized-pieces.

Gently fold chopped artichokes into the dip.

At this point you can either cover and store in the fridge until ready to bake or you can bake uncovered at 350 for 20 minutes. At the end of baking, I like to broil briefly to brown the top a bit. Just watch carefully!

Now try to wait until your guests arrive before tearing in......

Or not...enjoy!

Southern Comfort

2010-11-16T11:31:00.020-05:00

Its chilly, its damp, its time.....for Mac & Cheese.

Being an Italian who grew up in the South, there is a special place in my heart for both comfort food and pasta.

When the weather turns, I just can't ignore my hankering for this rich and luscious recipe.

I hope it wraps you up in a blanket of warm deliciousness......

Macaroni & Cheese with Bacon Crust

1/2 lb. pasta - any type you like
5 TBSP unsalted butter
4 TBSP Flour
3 Cups Whole Milk
Salt & Pepper to taste
1 TSP Dijon Mustard
3 Cups grated cheddar cheese
1/3 Cup Crumbled Bacon

Preheat oven to 350. Butter a 2 QT baking dish and set aside. Cook pasta in well-salted boiling water until VERY al dente (5 minutes or so - it will cook further in the oven). Drain and rinse with cold water. Drain well again and set aside.

Melt 5 TBSP butter in large saucepan over medium heat. Add flour and whisk rapidly over medium heat for a couple of minutes to cook the flour and smooth the mixture (be careful not to let it burn).

Gradually add in milk, whisking constantly until thick and smooth, about 4 minutes. Remove from heat and add salt, pepper, Dijon mustard and cheese - stir well.

Add cooked pasta to buttered dish...

Add cheese sauce to pasta, stir to coat...

Top with sprinkling (or two) of crumbled bacon.

Bake until bubbling, about 20 minutes - then broil to brown the top.

You're done!

NOTES:

You can use a combination of any good melting cheese
- Cheddar, Monterey Jack, Fontina, Gruyere, Velveeta (Hey, I'm no snob!)

The bacon topping can be replaced with bread crumbs
- Mix some Panko breadcrumbs with melted butter and sprinkle over mac& cheese before baking for a fabulously crunchy crust.

And the Winner Is.......

2010-11-01T10:06:00.003-04:00

The winner of our Halloween give-away, chosen at random, is Amy S.

Congrats, Amy! You'll be receiving a bag of our Chocolate-Dipped Shortbread, baked and dipped especially for you.

Thanks to everyone for participating!

No Tricks.....Just Treats

2010-10-28T09:03:00.011-04:00

Ah, Halloween.....one of our favorite times of year. A carpet of colorful, crunchy leaves on the ground, a nip in the air, jack-o-lanterns, costumes and CHOCOLATE!

It's a perfect time to introduce our first give-away on Life's Short....Eat Cookies! Leave a comment below and we'll choose one at random on Halloween night to receive a chocolate treat from Lisa's Cookie Shop. The winner will be notified by email, so be sure to leave an email address.

These are the choices - which would you choose?

Chocolate-Dipped Crunchy Peanut Bars

Chocolate-Dipped Shortbread

Good luck and Happy Halloween!

Apple Picking and a Delicious Result

2010-10-05T09:59:00.019-04:00

Apple picking is as much a Fall tradition in our house as Halloween and Thanksgiving - we wouldn't dare end the season without a trip or two to the orchard to pick apples, sample homemade cider and gorge ourselves on apple cider donuts.

This past week-end, we visited a small orchard just steps from our house and picked as many apples as we could carry out of there, all the while discussing what we'd make with them once we got them home.

This Spiced Apple Compote with Currants is our first apple recipe of the season. It's delicious, comforting, versatile and incredibly easy to make - my five year old daughter and I did this one together.

Its great as a side dish with pork chops or cutlets, delicious served over waffles or french toast and satisfying over ice cream or toasted pound cake. It smells and tastes just like Fall......

Spiced Apple Compote with Currants

1 cup water
1 cup apple cider (I used a local hard cider for this)
1/3 cup sugar
1/2 vanilla bean, split in half - seeds scraped out
1/2 tsp. ground cinnamon
1/8 tsp. ground nutmeg (I used whole nutmeg & grated w/microplane)
Pinch salt
8 large apples (I used Golden Delicious & Macintosh), peeled, cored and diced
Cornstarch
Currants

In a large saucepan, combine water, apple cider, sugar, vanilla bean and seeds, cinnamon, nutmeg and salt - bring to a boil. Boil gently until sugar is dissolved and mixtures thickens slightly, about 5 minutes.

Add diced apples and return to a boil. Lower heat and simmer, stirring occasionally until apples are tender and mixture thickens - about 20 minutes.

In a small bowl, spoon out about 2 tbsp. of the liquid from the pot and combine with 1 tsp. cornstarch. Add this mixture back into the pot and stir in to combine thoroughly. Let mixture simmer for about 5 more minutes. Take off the heat, remove vanilla pod and add currants.

Serve warm, at room temperature or cold. Note: mixture will thicken as it cools.

Enjoy!

It's That Time of Year Again.....

2010-09-23T06:38:00.008-04:00

Fall has arrived, and even though we're sweating it out in the high 80's here in NY, I couldn't resist breaking out the soup pot.

I'd always been intimated by soups, ordering them in restaurants and wondering what mysteries of the universe could transform such simple ingredients into something so incredibly delicious. All that changed when my brother in law gifted me with an immersion blender and I discovered that rapidly ripening vegetables in your pantry or fridge could be rescued from the trash bin with a little stock and some seasoning. Not only that, but they could be transformed into something unforgettable - without a recipe!

This is one such soup....use the recipe below as a guide, but feel free to substitute ingredients you love. Soups are very forgiving.

Roasted Garlic and Potato Soup

2 whole garlic bulbs
6 slices bacon, chopped into pieces
1 large yellow onion, chopped
olive oil and butter
5 large, white potatoes, peeled and chopped
1 32 oz. container of chicken stock ( I prefer Kitchen Basics in the yellow carton)
salt & pepper
heavy cream (optional)

First roast the garlic. Preheat oven to 400. Slice tops off garlic bulbs to expose the raw garlic inside. Drizzle with olive oil and sprinkle with salt. Place upright on a piece of tin foil and then fold edges of foil up & over the top to create a little packet. Roast for about 40 minutes or until you start to smell the garlic.....mmmmm. Remove from oven, open packet and let cool.

In the meantime, fry bacon in soup pot until crisp. Remove bacon and drain on paper towels (reserve the bacon to garnish the soup later).

To bacon drippings in pot, add a tablespoon each of olive oil & butter, all of the onion and some salt. Cook until lightly browned and then add chicken stock, potatoes, a little more salt and pepper and a lid. Bring to a slight boil and then lower to simmer until the potatoes are fork tender (about 20 minutes or so).

At this point you can add the roasted garlic by squeezing the now softened and browned cloves from the bulb right into the pot. Then take your trusty immersion blender and puree the soup to the consistency you like. I like some chunks of potato to remain for texture, but that's just me. Check for salt & pepper and stir in a splash of cream for added richness.

Serve with crumbled bacon on top.

Green onions (scallions), chives, shredded cheese or creme fraiche (or sour cream) also make delicious garnishes for this soup.

Notes:

Roasting garlic mellows out its flavor and sweetens it a bit. It can be used in countless other ways, like spreading on Italian bread for a quick app, added to salad dressings or whisked into sauces for flavor and thickening.

If you don't own an immersion blender, you can puree the soup in batches in a standard blender or food processor.

Enjoy!

A Few Local Gems

2010-09-22T12:19:00.000-04:00

Its been a little hectic in the bakery these past few weeks, so this entry is late. The pics are so gorgeous, I had to post it anyway :)

After pumping out hundreds of bags of cookies last week, I was thrilled to be able to enjoy the picture perfect weather this Labor Day week-end with my family. Instead of joining the throngs of travelers heading to the beach, we opted to stay home and take advantage of what Warwick has to offer. Although we've been living here for seven years, we never fail to discover a delightful, local gem if we search hard enough.

Our daughter has been telling us lately that she wants to be a farmer when she grows up, so we've been trying to expose her to as much of the local farm country as we can. We hit three farms in one day over the Labor Day weekend for a scrumptious country breakfast overlooking the sunflower fields at Rogowski Farm, a milking demo and tour of Bellvale Farms (home of Bellvale Farms Creamery), and a tasty dinner and some local brews with live music at Pennings Farm Market.

It was an awesome way to spend a rare day off "in my own backyard."

Our Little Adventure

2010-08-28T10:39:00.014-04:00

My daughter starts Kindergarten next week and if I'm being completely honest, my feelings are mixed. I am incredibly excited for and undeniably proud of my little girl as she embarks on this new chapter in her little life. I am also heartbroken at the thought of her absence for 6+ hours each day. Selfish, I realize....but I can't deny it.

In light of this momentous change in our lives, I decided to kick off our next phase with a little bonding adventure - just us girls. My daughter and I flew down to Raleigh, NC to visit my closest friend for five days and we had an absolute blast. We spent our week at the kids museum, a butterfly conservatory, weaving our way through a life-sized dinosaur trail, exploring the local farmers market, dancing, swimming and of course, eating!

Season and the pilot of her first ever plane ride!

This week, I saw some delightful traits in my five year old girl. She's an excellent traveler, she dances like no one is watching - any time she hears music, she has the fearless need for speed and she's curious about everything she sees and everyone she meets. No wonder I'm going to miss her.

In my absence, my husband Tom held down the fort and for the first time, did some baking. To ease my mind, he promised to send me a video of his progress. This is what he sent.....

Welcome to My Obsession......

2010-08-15T14:16:00.017-04:00

After a long day of work, everyone needs to change gears, blow off a little steam and relax by doing something they enjoy. Some people read, take a jog, or go shopping. Me, I trade my bakery kitchen for my home kitchen....my flour dusted apron for a fresh one...and I cook. The food obsessed among us should understand.
After a day surrounded by sweets, I start to crave the aroma of garlic sizzling in olive oil or the steam rising off a giant pot of pasta. Make no mistake, I love to bake - its been a passion of mine for as long as I can remember - but I also love the savory side of the kitchen.

My food obsession - my can't live without it food - is pasta. This is the first of many pasta recipes to come and its one of my favorites. Its a riff on carbonara, using wine to not only flavor the delectable sauce, but to lighten it up as well.

"Kinda" Carbonara

2 Raw, Fresh Eggs
1 Cup Grated Parmesan Cheese
Freshly Ground Black Pepper
Salt
3/4 lb. Thin Spaghetti
1/2 lb. Bacon
Olive Oil
1 cup White Wine (I use Pinot Grigio)
Chopped, Flat Leaf Parsley

In a large serving bowl, mix together eggs, parmesan cheese and pepper to taste with a fork. Set aside.

Crisp up the bacon in a large skillet (in batches, if necessary) until crisp and drain on paper towels. Set aside.

Meanwhile, bring a pot of salted water to a boil for the pasta. Cook pasta until al dente. Save the pasta water.

Add cooked, hot pasta to the large serving bowl containing the egg mixture. I like to add it little by little, stirring very quickly to prevent the egg from scrambling. Once mixed, set aside.

To the bacon drippings in the skillet, add 2 TBSP. olive oil and 4 cloves of garlic. Saute on med low heat until garlic is golden and soft. To this, add the wine and increase heat to med high. Scrape up any solid pieces with wooden spoon and reduce sauce for about 5 minutes.

Add wine sauce and parsley to the pasta and mix quickly. Add a little reserved pasta water if moisture is needed.
Top with more parmesan cheese, cracked black pepper and crumbled bacon.

You know what to do next........Mmmmmmmm

WARNING:

This dish may not make it from the serving bowl to your plate....as evidenced below.

Happy Summer

2010-08-11T09:37:00.012-04:00

Historically, Summer has always been the slowest time of year for our business - it gave us a couple of months to re-group, plan for the holiday season and just relax with the family.

This year, due in large part to our Emmy involvement and resulting press, the Summer has been our busiest on record. I have not yet re-grouped, nor have I planned for the hectic holiday season ahead.

I did, however, sneak in some quality beach time with the family...

A ride on the ferris wheel....

Some dancing on the beach at sunset...

A trip to the lighthouse (and a round-trip 434 stair trek to the top!)

And some delicious walks on the beach with my girl.

Happy summer, everyone!

Moonlighting

2010-07-15T09:52:00.012-04:00

Before starting this business six years ago, I worked a corporate job in Manhattan and I spent each moment of my commute fantasizing about starting a family and a business.

When I finally made the transition, my husband Tom not only supported our new family until I got the business off the ground, but he helped me with every aspect of my new venture. For years, he worked triple duty as a union electrician, my baking assistant & business partner and hands-on father to our new daughter.

Almost two years ago, I had the pleasure of returning the favor when he made the decision to leave his day job to pursue his own dream - to be a photographer. Tom Ciriello Photography is now a reality and I'm having a great time moonlighting as his assistant on photo shoots!

These are some shots from a wedding we did this week-end.

If you want to check out more of Tom's work, you can visit his website and blog at www.tomciriellophotography.com.

Fireworks and a Feast

2010-07-04T10:57:00.012-04:00

After weeks of working without much of a break, I vowed to take some time off this Fourth of July week-end to celebrate my daughter's 5th birthday and to spend time with family. The highlight of my time off usually involves food and this week-end was no exception.

My contribution to the fireworks picnic included sliced beef tenderloin sandwiches with watercress and horseradish mayo on baguettes, cookies (of course) and this absolutely delicious potato salad that I sort of made up as I went along.

The idea behind the potato salad was to ensure that it could sit out in the heat for a couple of hours without poisoning anyone, so a mayo-free recipe was in order. After scoring some gorgeous, local new potatoes at the farmers market, I opened my pantry and found whole grain mustard, olive oil and tarragon vinegar. A few snips from my deck herb garden and I was all set.

Here's the recipe!

Dijon Herb New Potato Salad

Ingredients:

1 Bag (about 1.5 lbs.) New Potatoes
Extra Virgin Olive Oil
Whole Grain Dijon Mustard
Chopped fresh herbs (I used chives and scallions - green parts only)
Tarragon Vinegar (white wine or champagne vinegar is also good)
Salt & Pepper to taste

Place potatoes in a pot of salted water and bring to a boil. Lower heat and simmer until potatoes can be pierced with a fork (about 15-20 minutes). Drain and return potatoes to the hot pan, off the heat. Cover with kitchen towel and allow to dry in pan until cool enough to handle, but still warm.

The rest I did right in the pan I cooked the potatoes in - I'm all about saving dishes!

Quarter the potatoes, add salt and pepper to taste (keep in mind, you can always add more later so don't go nuts), 2 TBS olive oil, 1 TBS tarragon vinegar, 2 TBS whole grain mustard and the chopped herbs. Mix gently and taste for seasoning.

Add more of any of the above ingredients to taste. Potato salad can be very personal.

This dish is best served at room temp and it gets more flavorful as it sits. Right before serving, I like to add a drizzle of olive oil over the top.

Notes:

The skin of new potatoes are very thin and edible, so no peeling is required.
For the mustard, I like the French Maille brand - because it has a pronounced white wine flavor and not an overpowering mustard flavor.
Use any herbs that you like - I just happened to be growing chives and green onions (scallions).
Flavor will penetrate the potatoes much more effectively while they are still warm, so add the seasonings to the potatoes as soon as you can comfortably handle them.

Happy Fourth of July, everyone!

Another Milestone

2010-06-28T05:51:00.006-04:00

This weekend was my daughter's fifth birthday party and her first full-on, kids-invited, classic backyard bash. For the past four years, its been a family only celebration, but this time around we decided to go for the gusto.

It was a SCORCHING, but memorable day of pinatas, blow-up pools, badmitton on the front lawn, ice cream cake and water games. As I watched her helping to set her own birthday table and greeting her guests, it dawned on me that my daughter has suddenly transitioned from my baby to a little girl, and her fifth birthday is a milestone for both of us. For her, growing up and for me, letting go just a little bit.

By the time the last few guest were trickling out, she was stumbling and mumbling incoherently from exhaustion. I was too, so I guess I can't poke fun.

All in all, it was a perfect day for a unique, free-spirited, beautiful little girl.
Happy Birthday, my love.

(the aftermath)

Vegas, Baby!

2010-06-24T10:00:00.006-04:00

Earlier this Spring, we were invited to include our cookies in the Daytime Emmy Award gift bags! We could hardly contain our excitement as we envisioned Oprah, Ellen, Rachael and Regis gushing in unision about how scrumptious our treats were. Then we realized they wanted 1,400 gifts shipped overnight to Vegas! We quickly shook the fantasies out of our heads and buckled down. This was going to take an army and a whole 'lotta butter!

This past week-end, my amazing family and a new friend, Susie Wyshak, camped out at my place to mix, scoop, bake, package, babysit and do just about anything else that needed to get done. The hours were long, our backs were aching, the bakery was HOT, but we did it! 1,400 of our Kitchen Sink cookies are now being placed into gift bags to be handed out this Sunday in Las Vegas to every attendee of the Daytime Emmy Awards Show.

I'm thrilled, I'm proud and I'm so very grateful to the people who helped me to accomplish our mission!

The last two photos are courtesy of Susie Wyshak. Check out her blog at http://nuttyfig.com

Welcome to Our Blog!

2010-06-24T06:09:00.004-04:00

Hi everyone, thanks for coming! Since we started the business six years ago, we've enjoyed connecting with our customers. We hope this blog gives you some insight into our lives as business owners, bakers, parents and foodies - and we hope to get to know you. So keep the comments coming and let us know what you want to see on Life's Short... Eat Cookies.